Highland Sazerac
We're giving a Scottish twist to the New Orleans classic cocktail, the Sazerac! Originally made with cognac, the shift to whiskey came in the 1870s when rye whiskey became more readily available than cognac in the U.S.A. Nowadays, both spirits are used to make this exquisite cocktail.
Ingredients
1 Serving
60 ml
Scots Gold 12 Year Old
1
Tsp Absinthe
3
Dashes Peychauds Bitters
2
Dashes of Angostura Bitters
1
Sugar cube
1
Lemon twist (optional)
Method
In a mixing glass, add the sugar cube to the whiskey. Stir until the sugar has dissolved.
Add the bitters and ice and stir for around one minute.
Add the teaspoon of absinthe to a chilled glass and rinse it around the inside, pour out any excess liquid.
Pour the whisky mixture into the glass and garnish with a lemon twist.